GUIDE DE CUISSON À LA VAPEUR

POISSONS ET FRUITS DE MER

Observez les conseils suivants pour cuire les poissons et fruits de mer à la vapeur :

1.Les conseils de cuisson dans le tableau ci-dessous sont applicables aux produits frais et complètement décongelés.

2.Les produits congelés doivent être complètement décongelés avant d’être cuits.

3.Nettoyez et préparez les fruits de mer et les poissons frais avant de mettre à cuire.

4.La plupart des produits de mer cuisent très rapidement. Cuire en petites portions ou dans les quantités spécifiées dans le tableau ci-dessous.

5.Les filets de poisson peuvent être cuits dans les paniers de cuisson ; pour garder le jus du poisson, toutefois, faites cuire dans le bol de cuisson, mais les temps de cuisson sont plus longs.

6.Réglez les temps de cuisson selon les différentes textures et tailles.

VARIÉTÉ

POIDS/TAILLE

TEMPS APPROX.

 

 

DE CUISSON

 

 

 

Crabe, entier

350 g

12 – 15 minutes

 

 

 

Poisson, entier

400 g

10 – 12 minutes

 

 

 

Filets de poisson

250 g

6 – 8 minutes

 

 

 

Escalopes

500 g

7 – 8 minutes

 

 

 

Moules

500 g

5 – 6 minutes

 

 

 

Pieuvres, petites

500 g

10 minutes

 

 

 

Huîtres en coquilles

6

5 minutes

 

 

 

Crevettes, décortiquées

300 g

5 minutes

 

 

 

Saint Jacques, coquilles

6

4 – 5 minutes

 

 

 

Palourdes

500 g

5 – 6 minutes

 

 

 

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Breville BFS600XL manual Poissons ET Fruits DE MER, Variété POIDS/TAILLE Temps Approx DE Cuisson

BFS600XL specifications

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